20120724
Fermented Oats Anyone?
I tried serving Wendy some fermented oats for breakfast, but it didn't go over too well. I used two cups of oats and one cup of cultured whey and let them sit over night. There were soggy and a little sour from fermenting. I've read about people doing this to make oats more digestible, but I'm thinking maybe a lot less whey next time? Has anyone else tried soaking grains or legumes in whey?
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6 comments:
I absolutely do this.
It works better when the oats are closer to whole: steel cut >> old fashioned > quick.
With steel cut oats, it also cuts down the time one needs to cook them.
With quick oats, I'd recommend not cooking at all: a mix of yogurt and dry quick oats becomes a mix of Greek yogurt and enzyme-softened oatmeal over the course of maybe four or five hours.
I like to make them with yogurt or kefir the night before.
After reading about it in the art of fermentation, I tried fermenting steel cut oats for a day and a half (no starter culture, just water). They came out kinda yeasty smelling and not great. He really waxes poetic about the flavour in that book, so I'm curious if you find something that works.
I add 4 tablespoons whey, 4 cups warm water, and 2 cups rice to a bowl and let sit at least 8 hours. Then I move to a pot, bring to a boil, turn heat to simmer, add 2-4 tbs butter and 1 tsp salt. Let simmer 40 mins covered. The rice is really easy to digest. If you haven't looked into it, I recommend Sally Fallon's Nourishing Traditions.
Why ferment? Just 1/2 C rolled oats, 2/3 C milk, 1/4 C each of raisins and almonds. Microwave for 2 min., stir, 2 more and you're done in < 5 min.
Buy oats in 50# bags and keep in freezer. Raisins and almonds are also sold in bulk. Keep in freezer.
Like Alderrr, I tried this following the Art of Fermentation instructions just the other day. I used steel-cut oats though I normally cook whole groats. I left them about 2.5 days on the counter with a loosely closed plastic lid and it developed maybe an inch of krausen (if that's a fair term). It was yeasty, not sour, and not very appealing. I tried some in the soak water and tried some after rinsing. Neither were as good as just making them from unsoaked, dry oats.
Regarding the use of whey, I ferment a lot of vegetables and I've universally found that ferments without whey starters are better than those with. I wonder if/how that relates to these soaked and fermented grains.
And finally, I read somewhere that soaking oats doesn't get rid of phytic acid the way it does for most grains but I can't remember the details. I think someone was suggestion stirring in some wheat flower or something to include the right enzymes. So that's something I was thinking about doing.
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